Learn how to mince garlic the easy way with no special tools required! With your chef’s knife and a few simple techniques, you can peel and mince garlic in just a few minutes.
If you are wondering whether or not peeling and mincing garlic yourself is worth the extra work when there is pre-minced garlic you can buy at the store, it absolutely is! Freshly minced garlic has a bolder, more vibrant flavor, only takes a few minutes to mince by hand, and is an absolute game-changer for recipes.
Below you will find all the tricks that I have learned about mincing garlic from the very best home chef I know, my dad!
Want roasted garlic instead? Here’s a Quick Roasted Garlic trick!
Why Mince Garlic?
When mincing garlic, it helps release the natural oils and “activate” its flavor and aroma. If the garlic clove is left uncut, you may be surprised to find that it will only produce a mild garlic flavor. The more that the garlic is chopped, the stronger the flavor and aroma become! However, when garlic is pre-chopped in a jar, the flavor of the minced garlic becomes muted and stale. No one wants that!
How To Peel Garlic
Here’s the fastest way to peel garlic. Here is what you do:
- Separate the cloves: pull off as many cloves as you need, leaving the whole head intact.
- Trim: use a chef’s knife to trim off the ends of the garlic cloves.
- Peel: peel off the skin.
How To Mince Garlic
Learn how to mince garlic. Full instructions in the recipe card; this is just an outline!
- Separate.
Pull off as many cloves as you need from the head.
- Remove.
Cut a little bit off both ends of the cloves.
- Peel.
Peel cloves.
- Smash.
Smash garlic cloves with the flat side of your chef’s knife.
- Mince.
Now run your knife through the garlic until finely minced.
Tip and Tricks
- Freshness matters. Look for bulbs that are plump, firm and free from sprouting. Minced garlic is also best used fresh, directly after chopping.
- Mince uniformly. To the best of your ability, try to mince the garlic as uniformly as possible. When the minced garlic is similar in size, it ensures better flavor distribution throughout your dishes.
- Remove the germ. If you find a green sprout inside any of the garlic cloves, use your chef’s knife to remove it before continuing to mince the garlic.
How To Store Minced Garlic
- Store whole bulbs of garlic: place whole bulbs of garlic in an open container or mesh bag that allows air flow for up to 2 months in a cool, dark place.
- Store peeled garlic cloves: store peeled (uncut) garlic cloves in an airtight container and place in the refrigerator for up to 7 days.
- Store minced garlic: place chopped garlic in an airtight container and store in the refrigerator for up to 4 days.
- Freeze minced garlic: freeze minced garlic by portioning small amounts in an ice cube tray or clumped on a baking sheet with parchment paper. Freeze until the garlic is solid then transfer the frozen minced garlic to an airtight container for up to 6 months. When ready to thaw, transfer to a refrigerator and allow to thaw overnight if time allows.
About How Much Minced Garlic Does One Clove Make?
The amount of minced garlic produced from one clove varies depending on the size of the clove. When you separate the garlic cloves, you’ll notice the cloves towards the outside of the garlic bulb are much larger than the ones closer to the center of the bulb. Larger cloves can produce up to 1 ½ teaspoons of minced garlic while smaller cloves can produce around a ½ teaspoon worth.
More Recipes With Garlic You’ll Love!
How to Mince Garlic
Equipment
- Chef's knife
Ingredients
- 1 garlic clove, or as many as you need
Instructions
- Pull off as many cloves as you need from the head, leaving the whole head intact to save for later.
- Cut a tiny bit off both ends of the cloves.
- Peel cloves.
- Smash garlic cloves with the flat side of your Chef’s knife. This releases the natural juices of the garlic.
- Now run your knife through the garlic until a very small chop is achieved (a mince!).
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
